Turkey Pot Pie
Homemade Turkey Pot Pie with a flaky crust, tender chunks of store bought or leftover turkey, and a savory gravy with vegetables is the best dinner recipe.
Servings 8 servings
- 4 tablespoons butter
- 1 medium yellow onion diced
- 4 tablespoons flour
- 3 cups chicken broth or use turkey broth, if available
- 1 cup milk
- 1 tablespoon herbes de provence
- 2 cups turkey fully cooked, chopped into bite sized pieces
- 20 ounces frozen mixed vegetables my favorite mixture has green beans, peas, carrots, corn
- 2-3 teaspoons salt to taste
- freshly ground pepper
- 2 9-inch pie crusts recipe link in notes
Preheat oven to 425 degrees F.
Melt butter in pot or dutch oven over medium high heat. Add onion to dutch oven. Allow to cook, stirring only occasionally, until golden brown, about 10 minutes.
Add flour. Stir and allow to cook for several minutes until fragrant.
Stir in broth and milk. Allow to come to a boil and stir well until the gravy thickens. Add herbs, turkey, and frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add salt and pepper, to taste.
Line a nine inch pie pan with your first crust. Add the turkey filling as full as you can (there might be leftover depending on the size of your dish).
Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
Set pie dish on a baking sheet. Cook in lower third of preheated 425 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and continue cooking until the crust is golden brown, about 30 more minutes.
You can use store bough pie crusts, but homemade pie crust is best.
For the turkey, you can use:
Calories: 403kcal | Carbohydrates: 40g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 652mg | Potassium: 385mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3856IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 3mg